Fennel Seed and Black Pepper Bread Rolls

As I promised at the weekend, here is the recipe I came up with for bread rolls (buns) that are ideal for sliders.

I’m really starting to enjoy creating my own bread, and these rolls are the latest out of the oven. I came up with them because I often find that the choice of rolls in supermarkets here can be limited and those from the bakery are just too expensive.

These have a great tangy flavour from the fennel seeds and black pepper which is baked into them. Those flavours were an ideal combination with my Pork, Apple and Fennel Sliders straight off the BBQ grill.

Believe me when I say that these are very easy to make – they just take a little time for the dough to prove, but that involves zero effort on your part.

I used a square muffin pan similar to this one to bake these in, which meant that they came out with square bottoms. If you don’t have a square muffin pan then just make these in a standard 12-hole pan instead, although they may turn out a little smaller.

Ingredients – makes 8:

  • 1 packet (7g/0.25 oz) dried yeast
  • 1 cup lukewarm water
  • 1/2 teaspoon white sugar
  • 1 teaspoon fennel seeds, plus a few extra to top
  • 1 teaspoon black peppercorns
  • 2 and 1/4 cups plain (all purpose) flour
  • 1/2 teaspoon salt
  • 1 tbsp olive oil, plus a little extra for drizzling

Method:

  • Mix the yeast, water and sugar in a small bowl, cover and set aside for 15 minutes until foamy.
  • Meanwhile, crush the fennel seeds and black peppercorns together either in a pestle & mortar or in a spice grinder.
  • Put the flour and salt in a large bowl, then stir in the fennel and black pepper mixture.
  • Add the olive oil into the yeast mixture and then pour into the bowl with the flour.
  • Knead the dough until it is smooth (2 minutes using a machine or about 8 minutes by hand). If the dough is a little dry then you can add a few more drops of olive oil to bring it together, or if it is wet then add a little more flour.
  • Put the dough back into a clean large bowl, cover with cling wrap and leave to rise for 90 minutes.
  • Once the dough has risen, punch it back and then knead for a few seconds until smooth.
  • Spray 8 holes of a muffin pan with cooking spray.
  • Tear the dough into 8 even pieces and put one into each prepared hole of the muffin pan.
  • Cover the pan with cling wrap and leave to rise for another 30 minutes.
  • Meanwhile, heat your oven to 200C/180C fan forced/390F.
  • Before putting the rolls in the oven, drizzle with a little olive oil and sprinkle over a few extra fennel seeds.
  • Bake for 20-25 minutes. The rolls are cooked when they are golden brown and sound hollow when tapped.
  • Leave to cool for a few minutes in the pan and serve warm, or leave to cool completely.
  • Serve and enjoy!

Advertisements
This entry was posted in Baking and tagged , , , , , , . Bookmark the permalink.

5 Responses to Fennel Seed and Black Pepper Bread Rolls

  1. Those look fantastic – I adore fennel!

  2. Pingback: Pork, Apple and Fennel Sliders | Recipe Adaptors

  3. mydearbakes says:

    Wonderful! You are so a talented baker! =)

  4. Pingback: Blast from the Past: Tasty but Simple Bread Recipes | Recipe Adaptors

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s